Cold Rice Noodles with Peanut Sauce

This is a relatively simple and delicious cold noodle salad with bright asian flavors, courtesy of the lime juice and herbs. Adapted from Smitten Kitchen.


Dipping sauce

  • 6 T fish sauce
  • 6 T brown sugar
  • 10 T lime juice (use fresh limes if possible)
  • 2 cloves garlic, crushed

Peanut sauce

  • 3 T fish sauce
  • 1 T rice vinegar
  • 6 T lime juice
  • 1″ chunk of ginger, grated finely (using frozen ginger is easiest)
  • 6 T chunky peanut butter
  • 1 T sesame oil
  • 1 T soy sauce

Noodle salad

  • 8 oz dried rice noodles (vermicelli works best)
  • 2 small cucumbers, cut into thin half circles
  • 2 medium carrots, cut into thin strips (julienne)
  • 1 red pepper, cut into thin strips (julienne)
  • Handful of your favorite fresh herbs (basil, cilantro, mint)
  • 4 scallions, sliced thinly
  • lime wedges for garnish


  1. To make the dipping sauce, combine ingredients in a small bowl, and stir well to dissolve sugar.
  2. To make the peanut dressing, combine ingredients in a small microwave-safe bowl, and microwave for 20-30 seconds to heat mixture.  Mix ingredients until the texture is smooth (heating the mixture should help with this, and if necessary you can heat it a bit more.)
  3. Bring a large pot of water to boil, turn off heat, and add noodles.  Let sit for 7-8 minutes (timing may vary with brand), until noodles are al dente.  Drain, run under cold water, and set aside.
  4. To serve, place noodles in a large bowl, cover with vegetables and herbs, and add dip and dressing to taste.

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